Name: Bacon and Egg Breakfast Salad with Avocado Dressing
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Avocado, peeled and pitted - 1; Lemon, juiced - ½; Greek yogurt - 2 tablespoons; Extra-virgin olive oil - 1 teaspoon; Garlic powder - ¼ teaspoon; Onion Powder - ¼ teaspoon; Ground cumin - ⅛ teaspoon; Water, or as needed - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Bacon - 4 slices; Eggs - 2; Fresh mixed greens, rinsed and dried - 4 cups; Cherry tomatoes, halved - 1 cup; Cucumber, peeled and cut into 1/4-inch slices - ½ cup

Ingredients for - Bacon and Egg Breakfast Salad with Avocado Dressing

1. Avocado, peeled and pitted 1

2. Lemon, juiced ½

3. Greek yogurt 2 tablespoons

4. Extra-virgin olive oil 1 teaspoon

5. Garlic powder ¼ teaspoon

6. Onion Powder ¼ teaspoon

7. Ground cumin ⅛ teaspoon

8. Water, or as needed 1 teaspoon

9. Salt and ground black pepper to taste 1 teaspoon

10. Bacon 4 slices

11. Eggs 2

12. Fresh mixed greens, rinsed and dried 4 cups

13. Cherry tomatoes, halved 1 cup

14. Cucumber, peeled and cut into 1/4-inch slices ½ cup

How to cook deliciously - Bacon and Egg Breakfast Salad with Avocado Dressing

1 . Stage

Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.

2 . Stage

Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.

3 . Stage

Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.

4 . Stage

Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.